Hi, you have a lot of great recipes, new to this site. I can't seem to get the recipe for chewy mollasses cookies, it just keeps saying the same thing every time I follow the instructions. I would so love this recipe please.
Anonymous,I'm so sorry the link didn't work for you. Here's the recipe hun and I'll include the link too.
Molasses Cookies Simply Recipes From Cook's Illustrated's The Best Recipes Cookbook Ingredients
2 1/4 cups all-purpose flour 2 teaspoons of baking soda 1/2 teaspoon of salt 1 teaspoon ground ginger 1 1/2 teaspoons ground cinnamon 1/4 teaspoon ground allspice 3/4 teaspoon ground cloves 3/4 cup (1 1/2 sticks) unsalted butter, softened 1/2 cup dark brown sugar, packed 1/2 cup granulated sugar, plus 1/3 cup for rolling cookies 1 large egg 1 teaspoon vanilla extract 1/3 cup unsulphered molasses
Method 1 Preheat oven to 375°F. Mix together flour, baking soda, salt, cinnamon, ginger, cloves, allspice together in a bowl and set aside. 2 Use an electric mixer and beat the butter for 2 minutes. Add the brown sugar, and 1/2 cup granulated sugar and beat until light and fluffy, about 3 minutes with mixer set at medium speed. Add egg, vanilla extract, and molasses. Beat until combined, about 30 seconds. Scrape down sides of bowl with a rubber spatula. 3 Add dry ingredients and beat at low speed until just combined, about 30 seconds. 4 Place remaining 1/3 cup of granulated sugar in a shallow bowl. Working with 2 Tbsp of dough each time, roll dough into 1 3/4 inch balls. Roll balls in sugar and place on ungreased cookie sheets, spacing them 1 1/2 to 2 inches apart. 5 Bake until the outer edges of the cookies begin to set and centers are soft and puffy, about 11 to 13 minutes. Cool cookies on sheets for 2 to 3 minutes before transferring them to cooling racks . Note: do not overcook. The centers of the cookies should be somewhat soft and spongy when you take them out of the oven, otherwise they will end up hard and dry. Optional Glaze When cookies have cooled, lay out over a sheet of wax paper. Sift 1 1/4 cups of confectioner's sugar (powdered sugar) and then whisk with 2 Tbsp of milk until smooth. Dip spoon into glaze and dribble over cookies. Yield: Makes 18 large cookies
We invite to sumbit your gorgeous food photos to http://foodpeeper.com for additional exposure. By registering with Food Peeper, you instantly become a contributor and you can post as many of your food blog photos as you like. With each post, the contributor starts to build their food gallery and each post reference back to the author’s site.
We are heavy promoters on Pinterest and you can expect some really good traffic from Food Peeper. People will click on the link to your recipe because they want to see your recipe!
One benefit of having links back to your site not mentioned above, even if you don’t get a single extra visitor directly from it, is that links from other sites back to your own help improve your site's placement in SERPs (search engine results placement). Every link back to a page on your site is like a vote for your site, and the more links from social media and other websites (especially sites on related topics) back to your own, can help push your site to greater prominence for the search results your site already places in.
If you have any questions, please do not hesitate to reach out to us.
5 comments:
What variety of apples do you use for the dumplings?
Louise you can you Macintosh or Gala. I used Gala. get the small apples about 3 inches in diameter. Thanks for stopping by!
Hi, you have a lot of great recipes, new to this site. I can't seem to get the recipe for chewy mollasses cookies, it just keeps saying the same thing every time I follow the instructions. I would so love this recipe please.
Anonymous,I'm so sorry the link didn't work for you. Here's the recipe hun and I'll include the link too.
Molasses Cookies
Simply Recipes
From Cook's Illustrated's The Best Recipes Cookbook
Ingredients
2 1/4 cups all-purpose flour
2 teaspoons of baking soda
1/2 teaspoon of salt
1 teaspoon ground ginger
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground allspice
3/4 teaspoon ground cloves
3/4 cup (1 1/2 sticks) unsalted butter, softened
1/2 cup dark brown sugar, packed
1/2 cup granulated sugar, plus 1/3 cup for rolling cookies
1 large egg
1 teaspoon vanilla extract
1/3 cup unsulphered molasses
Method
1 Preheat oven to 375°F. Mix together flour, baking soda, salt, cinnamon, ginger, cloves, allspice together in a bowl and set aside.
2 Use an electric mixer and beat the butter for 2 minutes. Add the brown sugar, and 1/2 cup granulated sugar and beat until light and fluffy, about 3 minutes with mixer set at medium speed. Add egg, vanilla extract, and molasses. Beat until combined, about 30 seconds. Scrape down sides of bowl with a rubber spatula.
3 Add dry ingredients and beat at low speed until just combined, about 30 seconds.
4 Place remaining 1/3 cup of granulated sugar in a shallow bowl. Working with 2 Tbsp of dough each time, roll dough into 1 3/4 inch balls. Roll balls in sugar and place on ungreased cookie sheets, spacing them 1 1/2 to 2 inches apart.
5 Bake until the outer edges of the cookies begin to set and centers are soft and puffy, about 11 to 13 minutes. Cool cookies on sheets for 2 to 3 minutes before transferring them to cooling racks .
Note: do not overcook. The centers of the cookies should be somewhat soft and spongy when you take them out of the oven, otherwise they will end up hard and dry.
Optional Glaze
When cookies have cooled, lay out over a sheet of wax paper. Sift 1 1/4 cups of confectioner's sugar (powdered sugar) and then whisk with 2 Tbsp of milk until smooth. Dip spoon into glaze and dribble over cookies.
Yield: Makes 18 large cookies
http://wwwbunnysovencom.blogspot.com/2012/04/soft-and-chewy-molasses-cookies-and.html
We invite to sumbit your gorgeous food photos to http://foodpeeper.com for additional exposure.
By registering with Food Peeper, you instantly become a contributor and you can post as many of your food blog photos as you like. With each post, the contributor starts to build their food gallery and each post reference back to the author’s site.
We are heavy promoters on Pinterest and you can expect some really good traffic from Food Peeper. People will click on the link to your recipe because they want to see your recipe!
One benefit of having links back to your site not mentioned above, even if you don’t get a single extra visitor directly from it, is that links from other sites back to your own help improve your site's placement in SERPs (search engine results placement). Every link back to a page on your site is like a vote for your site, and the more links from social media and other websites (especially sites on related topics) back to your own, can help push your site to greater prominence for the search results your site already places in.
If you have any questions, please do not hesitate to reach out to us.
The team at Foodpeeper.com
Post a Comment